Charred Ramp Flatbreads with Labneh, Jammy Eggs & Sumac Chickpeas
Category
Brunch
Prep
20 minutes
Cook
20 minutes
Style
Middle Eastern
Technique
Boiling
Diet Friendly
Vegetarian
Daily Recipe: May 09, 2026
This brunch leans into late-spring ingredients with a fresh, vivid Middle Eastern spirit: silky labneh, jammy eggs, charred ramps, and a warm spiced chickpea crunch. Instead of the usual shakshuka route, it layers textures and colors on toasted flatbread with a sumac-honey drizzle and plenty of herbs, so it feels seasonal, a little unexpected, and very camera-ready.
Ingredients (for 4)
- Ramps - 2 bunches - cleaned, roots trimmed
- Flatbreads or naan - 4 pieces
- Labneh - 1 1/2 cups
- Large eggs - 6
- Canned chickpeas - 1 (15-ounce) can - drained, rinsed, very well dried
- Greek yogurt - 1/2 cup
- Small red onion - 1 - very thinly sliced
- Radishes - 4 - very thinly sliced
- Fresh dill - 1/3 cup - roughly chopped
- Fresh mint - 1/3 cup - roughly torn
- Fresh parsley - 1/3 cup - roughly chopped
- Large lemon - 1 - zested and juiced
- Small garlic clove - 1 - finely grated
- Tahini - 2 tablespoons
- Honey - 1 tablespoon
- Sesame seeds - 1 tablespoon - toasted
- Ground cumin - 1 teaspoon
- Ground coriander - 1 teaspoon
- Smoked paprika - 1 teaspoon
- Sumac - 2 teaspoons
- Aleppo pepper - 1 teaspoon
- Red wine vinegar - 2 tablespoons
- Extra-virgin olive oil - 5 tablespoons - divided
- Kosher salt - 2 teaspoons - plus more to taste
- Black pepper - 1/2 teaspoon
Preparation
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Step 1 - 🥚💧⏲️Bring a medium saucepan of water to a boil. Carefully add the eggs and cook for 7 1/2 minutes for jammy centers. Transfer to ice water, cool completely, then peel and halve.
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Step 2 - 🧅🍋🥣In a bowl, toss the red onion with red wine vinegar, 2 tablespoons lemon juice, a pinch of kosher salt, and 1 teaspoon honey. Let it sit, tossing once or twice.
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Step 3 - 🫛🌶️🍳Pat the chickpeas very dry. Heat 1 1/2 tablespoons olive oil in a skillet over medium-high heat. Add chickpeas, cumin, coriander, smoked paprika, 1 teaspoon sumac, a pinch of kosher salt, and black pepper. Cook for 6 to 8 minutes, shaking often, until lightly crisp and fragrant.
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Step 4 - 🌿🔥🍴Trim the ramps, separating bulbs from leaves if needed. Toss with 1 tablespoon olive oil and a pinch of kosher salt. In the same skillet or on a grill pan over medium-high heat, cook for 2 to 3 minutes, turning once, until tender and lightly blistered.
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Step 5 - 🥣🧄🍋Stir together the labneh, Greek yogurt, tahini, lemon zest, grated garlic, 1 tablespoon lemon juice, and a pinch of kosher salt. Mix until thick but spreadable, adding 1 teaspoon water if needed.
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Step 6 - 🫒🍯✨In a small bowl, stir the remaining 2 1/2 tablespoons olive oil with the remaining 1 teaspoon sumac, Aleppo pepper, and the remaining 2 teaspoons honey.
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Step 7 - 🫓🔥👌Warm the flatbreads in a dry skillet, oven, or over a gas flame for 20 to 30 seconds per side until soft and lightly blistered.
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Step 8 - 🥙🌿🥚Spread the labneh mixture over each flatbread. Top with charred ramps, egg halves, spiced chickpeas, pickled onion, radish slices, dill, mint, and parsley.
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Step 9 - 🌰🫒🧂Spoon over the sumac-honey oil. Sprinkle with toasted sesame seeds and season with more kosher salt to taste.
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Step 10 - 🍽️🍋😋Serve right away with extra lemon wedges on the side for squeezing.
Additional
If ramps are unavailable, use a mix of scallions and a handful of baby spinach or young garlic scapes. For a heartier spread, add sliced avocado or roasted baby potatoes on the side. Kids can help stir the labneh, peel eggs, and scatter the toppings. For the best photo, plate on a large light-colored platter and finish the herbs at the very end so they stay vivid and fresh.